I know the weather is much more dramatic almost every where else, I just thought these pics of flowing water frozen with the Phoenix Desert backgrounds were pretty cool. Again, this just isn't normal here!
I can not begin to imagine how cold it is in the mid west and east coast! I have a sister in New Jersey and one in Wisconsin who are hating life right now. Friends are sending pictures of completely barren grocery store shelves and snow, more snow than you would think possible. This morning on the news people here in the Valley were sending in some crazy pictures of the fountains in their yards with the flowing water frozen in its tracks! That may not seem out of the ordinary for many of you, but here in The Valley of the Sun, it's pretty Twilight Zonie!
So I'm pretty sure that most people are into soup in a BIG way right now. I sure know we are.
This recipe came from my '1 Stock 100 Soups' Cook Book. I altered it a bit, omitting the dumplings and sour cream and I added some potatoes, turnips and parsnips that I had to use and to make it heartier.
I hesitated making this soup thinking the kids wouldn't even touch it but to my utter amazement, each and every one of my 4 kids had seconds or third helpings! You just never know I tell you. Simmering the Sauerkraut made it much milder and even sweet some how.
This soup was a big hit in our home and will make your tummies warm and happy
during this crazy Winter weather!
Sauerkraut and Sausage Soup
TIME 40 MINUTES SERVES 6
You Will Need:
2 tablespoons unsalted butter
1 tablespoon all purpose flour
1 tablespoon sweet paprika
1 tablespoon smoked paprika (just use 2 tbsp of either one if you don't have both)
8 cups vegetable or chicken stock, home made is much better!
1 medium potato (leave the peel on for vitamins!)
1-2 small turnips
1 small parsnip (looks like a big, yellow carrot)
1- 14 oz can Sauerkraut or 2 cups from your deli counter
1 lb smoked pork sausages, cut into 1 inch slices (can also use Bratwurst)
Freshly cracked pepper to taste
Optional garnish: Dollop of light sour cream
Wash veggies thourougly. I leave the peels on for the vitamins. Chop potatoes, parsnips and turnips into 1 inch pieces. Set aside.
Melt butter in a large ceramic cast iron pot over medium-high heat. Add the flour and 1 tablespoon of paprika. Using a spatula, stir constantly for 1-2 minutes, don't let burn. Remove pot from heat and add stock a little at a time while continuing to stir until fully incorporated and smooth.
Return the pot to burner and bring to medium-high heat. Add the sauerkraut, sausage, veggies and remaining paprika to the pot. Bring to a gentle boil while stirring. Lower heat, cover and let simmer 30 minutes until veggies are soft but still holding together.
Ladle into bowls and grind fresh peppercorns over top and add sour cream if you desire. Serve with crusty artisan bread and an ice cold Apricot Ale.
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